Togue or mung bean sprouts is the most widely recognized type of bean sprouts which are often found in Asian dishes. Their crunchy texture and sweet taste allow them to be cooked in many different ways, including, adding them to noodle soups or making lumpiang togue which is also a popular snack and street food in the Philippines.
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
1/2 cup cooking oil
2 tsp ground black pepper
2 tbsp brown sugar
2 tsp salt
30 g oyster sauce
2 tbsp garlic – minced
1 red onion – sliced
1 medium sized carrot – sliced
4 pieces young corn – sliced
2 cups snow peas
2 cubes tofu
1/2 lb togue or mung bean sprouts
1/2 kilo ground pork
10 pieces quail eggs (optional)
Boil quail eggs for 4 minutes. Rinse, peel off shells and set aside.
Heat pot and add oil. Fry tofu until it is golden brown. Remove from heat, drain excess oil in paper towel. Cut into cubes. Set aside.
Reduce oil from the skillet leaving about 1 tbsp. Saute garlic and onion. Stir in the pork. Fry until medium brown.
Add pepper, brown sugar, salt, oyster sauce and stir. Add the tofu, togue, carrots, snow peas, young corn and stir.
Simmer while stirring occasionally until the vegetables are cooked.
Top with hard-boiled quail eggs. This is optional.
Serve with rice or as a vegetable side dish.
For easy viewing of the recipe, you check our youtube video above.